HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconBalsamic And Fig Beef Tenderloin
Balsamic-and-Fig Beef Tenderloin

Balsamic-and-Fig Beef Tenderloin

with Garlic Mashed Potatoes and Rosemary Breadcrumb Brussels Sprouts

Gourmet Plus
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Gettin’ figgy with it! Fig jam, that is. Here, the sweet stuff is paired with balsamic vinegar to create a rich and tangy pan sauce for drizzling over beef tenderloin. Garlicky mashed potatoes are the perfect accompaniment for catching any runoff sauce (and trust us, you won’t want to waste a drop.) Tender, caramelized brussels sprouts join the mix, topped with crunchy, golden breadcrumbs. This dish is bursting with flavors and textures that’ll make your mouth dance.


Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Total Time40 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

12 ounce

Yukon Gold Potatoes

8 ounce

Brussels Sprouts

1 unit


¼ ounce


2 clove


2 tablespoon

Sour Cream


¼ cup

Panko Breadcrumbs


10 ounce

Beef Tenderloin Steak

1 unit

Beef Stock Concentrate

2 tablespoon

Fig Jam

5 teaspoon

Balsamic Vinegar

Not included in your delivery

3 tablespoon



1 tablespoon

Olive Oil

2 teaspoon

Vegetable Oil



Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3180 kJ
Calories760 kcal
Fat38 g
Saturated Fat17 g
Carbohydrate62 g
Sugar21 g
Dietary Fiber10 g
Protein41 g
Cholesterol145 mg
Sodium520 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensilsarrow down iconarrow down icon
Medium Pot
Potato Masher
Medium Pan
Instructionsarrow up iconarrow up icon
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Adjust rack to top position and preheat oven to 425 degrees. Wash and dry all produce. Dice potatoes into small pieces. Trim and halve Brussels sprouts. Halve, peel, and mince shallot until you have 2 TBSP. Strip rosemary leaves from stems; mince leaves until you have 1 tsp. Mince or grate garlic.


Place potatoes in a medium pot with enough salted water to cover by 1 inch. Boil until tender, 15 minutes. Reserve 1 cup cooking water, then drain. Melt 2 TBSP butter in same pot over medium heat. Add garlic and cook for 1 minute. Add potatoes and a splash of cooking water; mash until smooth. Stir in sour cream. Season with salt and pepper.


Meanwhile, heat a drizzle of olive oil in a medium pan over medium-high heat (use a nonstick pan if you have one). Add ¼ cup breadcrumbs (we sent more); season with salt and pepper. Cook, stirring often, until golden brown, 3-5 minutes. Turn off heat; transfer breadcrumbs to a medium bowl. Wipe out pan.


Toss Brussels sprouts on a baking sheet with a large drizzle of olive oil, salt, and pepper. Arrange cut sides down and roast until browned and crispy, 15-20 minutes. Add to bowl with breadcrumbs and toss to combine. Season with salt, pepper, and half the minced rosemary (save the rest for later).


Meanwhile, pat beef dry with paper towels; season all over with salt and pepper. Heat a large drizzle of oil in pan used for breadcrumbs over medium-high heat. Add beef and cook until browned and cooked to desired doneness, 3-6 minutes per side. Turn off heat; remove from pan and set aside to rest for at least 3 minutes. Wipe out pan.


Melt 1 TBSP butter in same pan over medium heat. Add minced shallot; cook until fragrant, 1 minute. Add stock concentrate, jam, vinegar, 2 TBSP water, and remaining minced rosemary (to taste). Cook until slightly thickened, 1-2 minutes. Stir in any resting juices from beef; season with salt and pepper. Divide potatoes, Brussels sprouts, and beef between plates. Top beef with sauce.